Pineapple Fried Rice

I was strolling through Kroger during my weekly grocery trip and picked up all the necessities for this week’s dinner plans. To that, I also purchased a pineapple since it was on sale for $1. As I was unpacking my groceries, I hadn’t thought about what to make for dinner tonight since I’m always planning for Monday thru Friday.

Well, well, well… how about another attempt at some type of Thai fried rice? A big bowl of Pineapple Fried Rice served in the pineapple shell itself is more like it!


Here is what you’ll need:

  • 1 cup brown rice (day old rice is best — I didn’t have any so I cooked it earlier in the day, let it cool and refrigerate until ready to use)
  • 1 pineapple
  • 2 Tbsp sesame oil
  • ½ cup onion, diced
  • ½ cup mushrooms
  • 1 green bell pepper, diced
  • ½ yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp red pepper flakes
  • 2 Tbsp soy sauce
  • 3 Tbsp oyster sauce
  • 1 Tbsp yellow curry powder
  • ½ cup frozen peas
  • 1 green onion, chopped
  • Salt and pepper
  • Chicken, tofu or protein of choice – cooked

Slice pineapple in half and cut out the inner flesh. Chop into small pieces and set aside.

Heat 1 Tbsp sesame oil in a large wok. Sauté onion, mushroom, and bell peppers until they become soft.

Add garlic, ginger, red pepper flakes and cook for 1-2 minutes.

Add in 1 Tbsp of sesame oil to the wok, along with the rice. Spread it around the wok and let it “fry” for about 3 minutes on high heat until you start to hear popping.

Add soy sauce, oyster sauce and curry powder. Stir fry the rice until combined.

Add frozen peas and pineapple. Heat through. Add salt and pepper to taste.

If you’re using a select cooked protein, add it in too! I made it meatless and topped mine with tofu and my boyfriend’s with chicken.

Dish up in your pineapple shell, top with green onions and enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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